"Do you think because you are virtuous, that there shall be no more cakes and ale?" (Twelfth Night: act 2, scene 3)
2 posts in one day?! At least the desserts were made separately, otherwise there would be teeth falling out and zippers refusing to be pulled up. Thank you, floss obsession, Mari Winsor and Billy Blanks.
The July 2010 Daring Bakers’ challenge was hosted by Sunita, of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home. This was the perfect challenge for midsummer. It allowed me the excuse to make ice cream from scratch again, and to create a Swiss roll (something I've wanted to do for a long time.) The results were stellar! The only obvious problem was trying to get a photo of a cake slice before it melted in the sticky, afternoon sun.
Sunita allowed us the freedom to play around with the Swiss roll flavour and the filling. The recipe that she used was a gorgeous chocolate roll filled with vanilla cream. For some reason I was craving a plain, berry filled version. The cake is basically the same but I omitted the cocoa powder and added a bit more flour. For the filling I made a simple raspberry coulis, similar to the recipe I used for the white chocolate brownies. There is something that I find so irresistible about a soft cake wrapped tightly around a tart, berry filling. Not only is it beautiful to look at, but the texture feels so wonderful when you bite into it. And the tartness from the berries bursts out of the sweet cake layers at various intervals during the chewing process. Yum.
Blueberries were not invited to this party. They were merely props to add some colour and pop to the photos. Sorry if their presence raised some hopes out there. The ice cream layers consisted of classic vanilla and chocolate, with a layer of fudge sauce in between. Yes, that's right, fudge sauce. Because the actual cake and 2 flavours of ice cream were too healthy to be left on their own. If you look very closely at the sad, melting cake slices (especially the one above) you can see the thin line of frozen fudge, happily sandwiched among the 2 ice cream layers.
This was a dessert that truly had to be savoured to be appreciated. There were so many dessert forms, you almost didn't know where to begin. But just like all good things, this didn't last very long. It melts as soon as it hits the plate, leaving you little time to contemplate it's complexity. Personally I enjoyed a forkful right down the center so I could sample each layer in one massive bite!
Swiss Roll Bombe (adapted from A Taste of Home)
*printer friendly Recipe*
6 medium sized eggs
1 cup / 225 gms caster sugar /8 oz+ extra for rolling
1 tsp. of pure vanilla extract
8 tblsp / 45gms/ of all purpose (plain) flour, Sifted
2 tblsp /30ml / 1 fl oz of boiling water
a little oil for brushing the pans
4 cups of fresh or frozen raspberries
2/4 cups of granulated sugar
1 Tablespoon of fresh lemon juice (optional)
Preheat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake. *I don't own an 11 x 9 inch pan. I used foil and a loaf pan (for support) to form an 11-inch tray, I placed the foil tray inside a larger jelly roll pan and propped it up against the side of the loaf pan (just remember to fill the loaf pan with water before it goes into the oven.)*
In a large mixing bowl, add the eggs, sugar and vanilla extract. Beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
Add the sifted flour, in three batches and fold in gently with a spatula. Fold in the water.
Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
Place a pan in the centre of the preheated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
Repeat the same for the next cake as well.
Prepare the filling
If you are using frozen berries, thaw them to room temperature first. In a medium saucepan over medium-high heat, bring raspberries and sugar to a boil. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 10- 15 minutes.
Press mixture through a fine-mesh strainer, using a spatula to extract as much liquid as possible. Discard seeds and skins. Stir in 1 lemon juice. Taste and add more sugar or lemon juice if you like. Set aside to cool slightly.
Fill the Swiss rolls
Very slowly, gently unroll each of the cooled cakes. Spread the coulis over both cakes, leaving a 1/4-inch border around the edges.
Roll up the cakes again (without the towel.) Wrap them tightly in plastic wrap and, seam side down, refrigerate until needed.
Vanilla ice cream *Note, you don't need an ice cream maker for either of these recipes!*
2 and ½ C / 625 ml / 20 fl oz of whipping cream
1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract
½ C / 115gms/ 4 oz of granulated sugar
Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.
Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely
Chocolate ice cream
2C/ 500 ml whipping cream
1 C/230gms/8 oz caster sugar
3 tblsp/ 24 gms/1.5 oz of natural unsweetened cocoa powder
Grind together the sugar and the cocoa powder in a food processor .
In a saucepan, add all the ingredients and whisk lightly.
Place the pan over heat and keep stirring till it begins to bubble around the edges.
Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges. If you are using an ice cream maker, churn the ice cream according to the manufacturer’s instruction, after the mixture has cooled completely.
Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.
Hot Fudge Sauce
1 cup / 230gms/ 8 oz of caster sugar
3 tblsp / 24gms/1.5 oz of natural unsweetened cocoa powder
2 tblsp /15gms/ 1 oz of cornflour/cornstarch
1 1/2 cups /355ml /12 fl oz of water
1 tblsp /14gms/ 1 oz butter
1 tsp/5 ml / .15 fl oz vanilla extract
In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.
Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
Remove from heat and mix in the butter and vanilla. Keep aside to cool.
Cut the Swiss rolls into 20 equal slices (approximately 2 cms each.)
Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes.)
Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour.)
Add the fudge sauce over the vanilla ice cream, cover and freeze till firm . ( at least an hour.)
Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set (overnight is an ideal amount of time.)
Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.